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Dub last won the day on August 9

Dub had the most liked content!


About Dub

  • Rank
    Guru Site Supporter
  • Birthday 09/14/1968

Profile Information

  • Gender
  • Location:
  • Interests
    Popping a top, firing up the coals and TDA when I can.
  • Grill
    Kamado Joe

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9,367 profile views
  1. Ah.....I have that book and haven't used it in a while. Gonna have to give this one a go.
  2. OKJ Bandera Smoker

    Here is a pile of info on that smoker....... http://www.bbq-brethren.com/forum/showthread.php?t=42718
  3. Tenderloins I usually do 350-=375 directly over coals. Thermapen is your friend on this cook, trust me.
  4. Saw @shuley anniversary cook and that she referenced this recipe. I'm going to have to try this at some point. I'm lacking knowledge of what puff pastry is or where to acquire it. I wonder if the refrigerated pie dough would work ? A pork tenderloin version would be interesting, too. Awesome video recipe, as normal, John. You really nailed that one !!!
  5. Anniversary dinner

    Wow. Wow. You gotta be kiddin me with this amazing cook. Looks like you broke out a chemistry manual to conjure up that feast. You did science. Succulent looking results. Much respect.
  6. That looks super. Great idea on following slow'n' low cooks with some steak cooks. Remember to burp the grill on those steak cooks to avoid kamado-flash. The Primo OvalXL is an outstanding kamado. It's a crime not to use it, lol. The sausage you cooked looks great.
  7. Maiden voyage of the WSM 22

    Thank you both. I"m looking forward to using this WSM often. I've had some really great results with my kamados and wanted to play around on some other grills for a while, too. Added two other Weber kettles, too. Capacity and fun times with some of the Kingsford that I grew up with.
  8. When cooking chicken....I generally either go direct....or use only a 1/2 plate deflector.
  9. Had the day off yesterday with no plans to do much but hang out at the house. Figured I'd get some grub cooked for the workweek. Last week I picked up a Weber Smokey Mountain 22" smoker and did a test run on it to get familiar with it and burn off the stuff inside it. Should give me really easy portability when that's a need. Rubbed a butt in John Setzler's pork rub recipe and put it on first. Added a chuck roast next. It was drenched in Paymaster's steak rub and added some basil & Italian seasoning, too. Son said that I should have added more carrots to the last chuck roast....so I obliged this time. He was right ! I'd drained off the excess wet rub before piling the vegetables in there and poured it on top of the works. That rub really transfers some excellent flavor to everything in the pan. A couple hours later a pair of trimmed up spares went into the WSM. I ran the little JumboJoe 18" with a few coals on one side only and cooked some corn and baking potatoes. The potatoes were cooked and smashed up with some various ingredients for my version of mashed potatoes. This Garlic Spread one great tasting ingredient that I tried for the first time. Also used a small amount of 'Bama White Sauce. Ran rock steady the entire cook. This thing may truly be a set it and forget it type of smoker that will allow for overnight brisket with good sleep. Had a recommendation about this from a buddy....figured I'd give it a try. Cooked it with Vidalias and butter for a while before dumping some collards & beer in there, too. The ribs had two rubs on them....a base rub of Lambert's Sweet Swine O' Mine with a light dusting of John's rub on top. The chuck roast was really good using Paymaster's steak rub as the main seasoning. The butt was nice and tender...smoke flavor wasn't what I was hoping, but I only used a few chunks of cherry wood. I'm going to play around with some other methods next weekend. Used Kingsford Professional charcoal...didn't know how strong of a flavor it'd impart. Turns out it's more mild than the regular blue bagged stuff. Pic taken before I hit it with a proper vinegar finishing sauce.... Bark pieces really tasted great. John's pork rub is mighty good. Ribs had some tangy homebrew sauce brushed on.
  10. Table/Stand Ideas for Kamado Joe Junior

    Well done !!! 6'4" here and hate the low position of my Jr in it's current state.
  11. Great job on the cook and here's hoping she has a restful stay before resuming the academic grind.
  12. 350-375 is the range that works best for me on chicken and wings. Crispy skin and moist meat are the normal results on my kamados. Things are so easy to cook on that it's almost shameful.
  13. Timberline Ribs

    The volume of that cook is insane. Who'd of conjured up the idea of signing up for a 20-slab cook for work ? And do so on the same grill used for normal everyday family cooks.....impressive payload to say the least The color on those slabs is spot-on perfect. Highly impressive cook. Set it and forget it 20-slab cook with excellent smokey flavor while you took a nap.......outstanding !!!!!!!!! Excellent pics making me drool like a hound, too.